I convey the recipes in terms of exchanges, which is the old Weight Watchers system, before points. For more information on this, please refer to My Experience with Weight Watchers as my “old faithful” diet plan during my Air Force years. I have always used the Weight Watchers Quick Start Program cookbook as my information source. There are a couple recipes from this book, but for salads and cold lunches, WW Meals in Minutes is a great resource, with loads of salad ideas.

These recipes are my modifications for cold lunches that are filling, preferably with 1 bread and 2 protein exchanges, but no more than 2 bread and 3 protein. I am a night owl. Even when I was forced to rise at 6 a.m., my body clock was geared toward the night. It does not work for me to eat most of my exchanges for breakfast and lunch, then a lighter supper.

Curried Chicken Salad

Modified from Weight Watchers Quick Start Cookbook. This is one of my absolute favorites. I love the curry in this chicken salad. It calls for raisins. I use golden raisins, which also makes it special I think.

Ingredients

¼ c low fat yogurt

1 Tbsp lemon juice

1 tsp mayonnaise

¼ tsp curry powder

1/8 tsp sea salt

1/8 tsp white pepper

3 oz diced chicken

2 Tbsp finely diced celery

1 T raisins (I use golden)

2 slices of low calorie bread (no more than 45 calories per slice), ½ English muffin (no more than 80 calories), pita, wrap, or any bread of 80 calories or less

4- In a small bowl, combine remaining ingredients to make dressing. I just poured each ingredient into my bowl with my vegetables, orange, and chickpeas. I tipped the bowl to get the honey off the spoon by swishing it in the lime juice and vinegar.

Don’t let it stop you if you don’t have all of the ingredients. I usually make it without the peppers.

Weight Watchers Chickpea Artichoke Salad- I cut the recipe in half and made a single serving. It's a large portion! | Source

Chick-Pea and Artichoke Salad

From Weight Watchers Meals in Minutes Cookbook. I usually prefer water-packed artichoke hearts, but my brother bought premium marinated artichokes, which were very good. I'd like to try this salad with a different bean, such as cannellini or navy beans.

Ingredients

8 oz chickpeas

1 c artichoke hearts

1 medium tomato

¼ c sliced scallions

1 Tbsp fresh basil, minced

1 Tbsp fresh parsley, minced

1 Tbsp red wine vinegar

1 Tbsp lemon juice

1 clove garlic, minced

2 tsp olive oil

Salt & pepper

2 tsp Parmesan cheese

Ingredients

1- Drain and rinse chickpeas. Drain and quarter artichoke hearts. Place in a medium-sized bowl.

Hoppin John Salad. This is less than a serving. The servings are huge! | Source

Hoppin John Salad

Modified from Weight Watchers Meals in Minutes Cookbook. My can of peas yielded 8 oz after they were rinsed and drained. I just went ahead and threw in the extra 2 oz of peas. Regardless (of using 6 vs 8 oz of peas) this makes 2 very large portions.

1- A spaghetti squash approximately 2 lbs will yield about 3 cups of cooked squash. Pierce squash several times. Bake at 350° for about an hour. Let cool. Cut squash in half lengthwise. Discard the seeds. Use a fork to separate and remove strands of squash. Save shell if desired for serving.